Almond-raisin Biscotti – We Love God!

We as Bible-believing evangelical Christians are locked in a battle. This is not a friendly gentleman's discussion. It is a life and death conflict between the spiritual hosts of wickedness and those who claim the name of Christ… But do we really believe that we are in a life and death battle? Do we really believe that the part we play in the battle has consequences for whether or not men and women will spend eternity in hell? Or whether or not those who do live will live in a climate of moral perversion and degradation? Sadly, we must say that very few in the evangelical world have acted as if these things are true... Where is the clear voice speaking to the crucial issues of the day with distinctively biblical, Christian answers? With tears we must say it is not there and that a large segment of the evangelical world has become seduced by the world spirit of this present age. And more than this, we can expect the future to be a further disaster if the evangelical world does not take a stand for biblical truth and morality in the full spectrum of life.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies: bi, M/c mail, T v f n	1	Servings

INGREDIENTS

3		Eggs Separated
1 1/2	c	Sugar
1/3	c	5 1/3 Tablespoons Butter
		melted and cooled
1	c	Lightly Toasted And Coarsely
		Chopped Almon
1/2	c	Raisins, * see note
2	T	Chopped Candied Orange Peel
		<<Or>>
3	T	Orange Zest, grated
3 1/2	c	Unbleached All-Purpose Flour
1 1/2	t	Baking Powder

INSTRUCTIONS

Preheat the oven to 325 Butter a baking sheet or line it with
parchment. In a large bowl, beat the egg yolks with 3/4 cup of the
sugar until light and the sugar is dissolved. Stir in the melted
butter, almonds, raisins and orange peel. In a separate bowl, beat  the
egg whites until they just begin to form peaks and gradually beat  in
the remaining 3/4 cup sugar until the whites form stiff peaks.  Sift
the flour and baking powder together. Fold in 1/3 of the flour  into
the yolks; then fold 1/3 of the egg whites in. Repeat,  alternating,
until well combined. The dough will be firm and slightly  sticky. If
the dough is too soft, add more flour. With floured hands,  divide the
dough into two logs approximately 1 1/2 inches wide.  Arrange the logs
on the prepared baking sheet and bake for 20 to 25  minutes or until
they are lightly brown and firm to the touch. Remove  from the oven and
set the baking sheet on a rack for 10 minutes. On a  cutting board, cut
the logs on a diagonal into slices 1/2 inch wide.  Return the slices to
the baking sheet and bake for 5 to 7 minutes on  each side or until the
biscotti are very lightly browned and crisp.  Cool on racks and store
in airtight containers. Yield: About 36  biscotti  NOTES : *Plump
raisins in 2/3 C fruity white wine such as Reisling or  Geworztraminer.
Drain. Recipe by: COOKING RIGHT SHOW #CR9649  Posted to Bakery-Shoppe
Digest by Suzy-Q Lewis  <lewises@flatoday.infi.net> on Feb 16, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3778 Calories From Fat: 707 Total Fat: 80.3g Cholesterol: 720.7mg Sodium: 974.1mg Potassium: 1356.8mg Carbohydrates: 706.7g Fiber: 16.8g Sugar: 350g Protein: 67.5g